The Non-Dairy Queen

Thursday, November 6, 2008

Feeling Good!

(Sorry this took so long, but the illustrator hijacked my photos!)
As I mentioned before, we brought back tons (not really, but you get the idea) of fresh fruits and vegetables when we came back from visiting the illustrator's parents just recently! One of my favorites is the monster amount of tomatoes sitting on my counter! I have enjoyed every last bite of them too! Everyone who knows me, knows that I could eat fruits and vegetables all day every day for the rest of my life and be in heaven! (Wait, I need oatmeal too...but that is it!) So, for me, this has been heaven! I had so many that I had to think of ways to use them up even though it was painful not to eat them raw. So, I decided to try roasting the red ones and make soup! It worked like a charm! This soup tastes fresh and sweet...just like those little red jewels did before they were sacrificed for my soup! I think what makes me the happiest about this is that it was so easy to throw together (literally) and you can use it as a base for so many other recipes...oh and super low in calories and no fat! I am definitely looking forward to doing this more often when we get our garden going next summer!

Oven Roasted Tomato Soup

1 lb 13oz fresh tomatoes quartered and seeds removed
7 oz vidalia onion chopped
3 garlic cloves peeled and smashed
2 cups vegetable broth (I used water and bouillon cube)

Preheat oven to 400 degrees.

Spray a 13x9 pan with cooking spray (I used glass). Throw the tomato, onion and garlic in the pan and roast for 45 minutes. Stir at about 30 minutes to check it. Everything should be nice and juicy with a little browning on the edges. In the last 10 minutes, heat up vegetable broth in a sauce pan. When the tomatoes are done, put half the mixture in a vented blender and pulse to desired consistency. Pour that mixture in the broth and then do the same with the rest of the tomatoes. Pour that into the broth and then boil for 5 minutes. It is ready!!!

4 cups total
68 calories/cup

***I love using the scale to measure now. It works so well for baking and cooking! I used it here because I really needed to use up the rest of the tomatoes and I had no idea how much that would be. I highly recommend getting one!

Labels: soups

posted by Sarena Shasteen - The Non-Dairy Queen @ 7:39 PM

2 Comments:

At November 10, 2008 at 3:43 PM, LizNoVeggieGirl said…

FAAAABULOUS way to use the tomatoes!! Yum!!
At November 10, 2008 at 8:37 PM, laura said…

I am embarrassed to admit how many of our beautiful garden tomatoes went to waste on the kitchen counter before I could use this this year. I'm keeping this recipe for next summer - thanks!